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Milchwissenschaft

Volumn 67, Issue 1, 2012, Pages 9-13

Textural, rheological and melting properties of acid casein reduced-fat processed cheese analogues

(1) Solowiej, B a

a UNIVERSITY OF LIFE SCIENCES IN LUBLIN (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84856030024 PISSN: 00263788 EISSN: None Source Type: Journal
DOI: None Document Type: Article

Times cited : (19)

References (27)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.